quickdinners – NK Fitness

October 30, 2017

Quick Food Fixes

Quick food fixes! One of my favorite things to do is take a recipe and ‘clean it up’!

Taco Seasoning:

Don’t waste money on taco seasoning that’s loaded with sodium and artificial ingredients. Here’s a quick and simple recipe that tastes just as good without the stuff you don’t want.

For every pound of ground meat:

1 teaspoon of chili powder

1 teaspoon of cumin

1/4 teaspoon of turmeric

Sea salt and pepper to taste

I also like to add a few sprinkles of onion powder and cayenne pepper sometimes to change it up. Give it a try next time you make tacos, taco salad or enchiladas.

Homemade Pasta Sauce:

Don’t buy the pre-made jar sauces. They tend to be higher in sugar, sodium and preservatives. Instead buy canned tomato sauce and add your own seasoning. If you like onions and peppers etc. in your sauce buy them and cut them up yourself. It really doesn’t take long to cut up a few fresh veggies to sauté.

My favorite combo:

A quarter to a half of a small onion (white or red)

A quarter of a bell pepper (red or green)

One can of tomato sauce

1 teaspoon of oregano (or season to taste)

1 teaspoon of basil (or season to taste)

1 teaspoon of onion powder (or season to taste)

1 teaspoon of garlic powder or 2 cloves fresh pressed garlic (or season to taste)

Sea salt and black pepper to taste

Sauté the veggies in the pan until tender then add tomato sauce. Let sauce simmer a good 10 -15 minuets on low heat to combine the flavors. Pour over some whole wheat noodles, zucchini noodles, baked eggplant slices or spaghetti squash.

homemade-roasted-garlic-tomato-sauce-incredibly-easy-vegan-7

Quinoa Frittata:

Place the following ingredients in a small iron skillet (coat with olive or coconut oil) or casserole dish in this order:

1 cup of cooked quinoa (evenly spread)

Any or all of the following veggies: cut cherry or Roma tomatoes, baby spinach leaves, sliced baby Bella mushrooms, diced onions and cut broccoli florets.

Measure six ounces of egg whites and pour over veggies and quinoa as evenly as possible.

Sprinkle shredded cheese of your choice (sharp cheddar is my favorite)

Bake at 350 for 30 minutes or until eggs are cooked through.

This is great for breakfast, lunch or dinner!